Stovetop granola

3 tbs. olive oil
6 cups rolled oats
1 tbs. cinnamon
3/4 cup butter
1/2 cup honey
1 cup packed brown sugar
1 tsp. vanilla

3/4 cup coconut
1 1/2 cups chopped almonds (or your favorite kind of nuts)
1 cup dried cranberries (opt)

Heat the oil in a large skillet over medium-high heat. Add oats and cinnamon, then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Add vanilla and stir. Return the oats to the pan and add coconut. Cook and stir for another 5 minutes or so. Pour out onto two cookie sheets and spread to cool.

If you like crunchier granola, bake at 350 for 10 minutes, stirring once.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.